Has anyone ever made fresh pasta in the manner of Jamie Oliver?

[KathyDCLXVI]

Cos I've done it twice now and it was horrible both times!
The recipes he gives include about a million eggs, and it comes out all slimy.
(Had a lot of fun playing with the pasta machine, but if it's not going to taste nice I can't see the point tbh.)

[KathyDCLXVI]

Bump.
Not that this is an important thread (esp when there are wild goats around), but it dropped off the bottom of active convos in 10 minutes flat

[Queenmummy]

yes - I have - although I don't use his recipe (I agree - it has too many eggs). I use a very simple 100g flour to each (large) egg, plus a little salt. 1 egg's worth is enough for 2 people. I tend to make extra (when you're kneading, you might as well make the most of your efforts!) and freeze the dough in portions for future use - just defrost, roll out and cut!

[USAUKMum]

I agree with Queenmummy, never used that many eggs. Have been promising DD for awhile now to make fresh pasta again......

[KathyDCLXVI]

Queenmummy & USAUKMum - thank you, I will try without so many eggs.
You guys are both talking as if it ends up nice, so maybe it will be better next time.
(In my case, USAUKMum, it would be a case of threatening to do it again rather than promising!)

[GoingQuietlyMad]

I have made it a few times, when I can be bothered, and have found it quite good. Don't usually use as many eggs, never bother with the just yolks. It seems to improve the more you put it through the pasta maker.

Incidentally if you have a breadmaker, you can stick it on the dough setting, which mixes it together and saves a lot of the elbow grease.

[mythumbelinas]

my dad makes it his own way (not the way JO makes it) and i used to love to help him with the pasta machine. 15 yrs later the novelty of playing with the pasta machine has worn off .. dad still uses it now and again.

[KathyDCLXVI]

How come your dad makes it, mythumbelinas - do you have Italian ancestry?

Goingquietlymad - I tried using the food processor for kneading the second time and it certainly made convincing dough. I do have a breadmaker as well though, so will give that a try too.

[Queenmummy]

interestlingly, I have just seen that the fresh pasta recipe in JO's latest book 'Jamie's Italy' uses 100g flour to an egg (which is what I always do - think I read it in Nigella) rather than his previous books which have suggested a more eggy dough. Have you given it another try yet KathyDCLXVI?

[FillyjonkthePumpkinEater]

ok, is this right, 1 egg to 100g flour plus a little salt?

am off to make it for tea i think

[helenmumof2]

also have you tried the 'o' pasta flour, it makes a difference.

[Bramshott]

That's what I do - 200g OO flour, 2 eggs, mix in food processor till it looks like crumble, then squash it all together. Do it about twice a week - we're having carbonara tonight - yumm!

Two tips - the eggs need to be at room temperature, and the fresher the better. And it's best if you make it and then let it rest in the fridge wrapped in cling film for 1/2 an hour before rolling it out. So if I make it before bathtime, it's ready for rolling out once I've got DD into bed.

[FillyjonkthePumpkinEater]

ok am off to do this now

might mix in bread machine on pizza setting though.

[KathyDCLXVI]

Thanks for all tips everyone. (And for encouraging me to hope it might be nice, one day.)
Have not done it again yet cos parents were staying at w/e and didn't want to make it for them. (Did do a Jamie roast chicken, though, which was gorgeous.)

I've been using Doves Farm type 'o' flour as I couldn't find the 'oo' he recommends.
Bramshott, I love carbonara - I also imagine it would work really well with fresh pasta because of the egginess.

[KathyDCLXVI]

OK, pasta update - I did it last night and Lo! It was good!

I did exactly what QueenMummy said - 1 egg to 100g flour for 2 people, though I added a splash of water as it didn't seem to be sticking together. I did the dough in the food processor again but ran it for a lot longer than Jamie said, and left the sheets to dry out on a tray for 15 mins before cutting as I'd read that tip somewhere on the internet.
Served with a sauce made of Jamie Oliver spiced roasted squash mixed with a bit of Philly and parmesan.
And it was loads nicer than the rubbery fresh pasta you buy from supermarkets, so def worth the effort

[FillyjonkthePumpkinEater]

right, made huge ravioli to this recipe

stuffing-chopped mushrooms and grated cheese, which cooked with the pasta.

oooh it was fine

I did make in it my bread machine though

[Queenmummy]

Oooh KathyDCLXVI and Fillyjonk - thanks for the updates - I'm so glad it turned out nicely for you both! You've made me want to dust down the pasta machine and make some (haven't done it in a while - for some reason I always think it'll take ages, but it really doesn't)